Butternut Squash + Quinoa

  • 1 lb Brussel sprouts, halved
  • 3 cups butternut squash, cut into ½-inch chunks
  • 1 tablespoon extra virgin olive oil
  • ⅔ cup uncooked quinoa
  • ½ cup walnuts, chopped
  • 1 small orange, juiced (about ¼ cup)
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons pumpkin seeds, plus additional for serving
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  1. Preheat oven to 375F. Toss Brussel sprouts and squash in 1 tablespoon of olive oil.
  2. Place Brussel sprouts on one side of the pan and butternut squash on the other side, or you can use two pans. 
  3. Bake for 25 minutes; remove Brussel sprouts and place into a large bowl. Return squash to the oven; bake for 15-20 more minutes, until tender. Add to the bowl with Brussel sprouts. 
  4. While the vegetables are baking, cook quinoa according to package instructions. 
  5. In a small bowl, add orange juice, balsamic vinegar, pumpkin seeds, salt, and pepper. Whisk to combine. 
  6. In the large bowl with the vegetables, add quinoa, dried cranberries, and walnuts. Stir to combine. Pour in the dressing; stir. 
  7. Serve as a side dish or light meal with additional pumpkin seeds on top to taste.